Chermoula Tuna skewers

This is a light, yet filling dish – perfect for lunch or mid week supper.

Serves 2

Ingredients

Chermoula:
Large bunch of coriander
4 cloves of garlic
1/2 teaspoon of chilli flakes (or to taste)
2 tablespoons of smoked paprika
1 teaspoon of cumin
1/2 teaspoon ground ginger
Juice from 1 lemon
1 teaspoon of salt
3 tablespoons of smoked rapeseed oil
For the bean smash:
400g cooked butter beans
4 sprigs of dill, finely chopped
1 tablespoon of garlic oil
1 teaspoon of black sesame seeds
1 teaspoon of dried ground seaweed (optional)
For the Kebabs:
2 tuna steaks, cubed
18 red cherry tomatoes

Method

Chermoula:
Blend all of the above and season to taste

For the bean smash:
Place the cooked beans in a bowl and roughly mash with a fork
Add the rest of the ingredients and season to taste with salt an pepper

For the Kebabs:
Marinate the tuna and tomatoes in the chermoula for 20 minutes at room temperature
Thread onto skewers with the tomatoes
Grill for 5-10 minutes or until cooked and serve on top of the bean smash, pouring any juices from the tray over the fish